SLURP rare coffee information
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Latest SLURP rare coffee
La Quebraditas
Big news brewing in the SLURP rare community! We’re beyond excited to welcome A Matter of Concrete (A.M.O.C) to our lineup of roasters!
Known for their edgy style, deep focus on quality, and uncompromising commitment to innovation, this Rotterdam-based roaster is making its debut in SLURP rare with one of the most electrifying coffees we’ve had on the table in a long while. And trust us: the cupping table was lit! 
This coffee already had such an intoxicating scent that it made us collectively raise our eyebrows and reach for second slurps – a playful clash of tropical sweetness and deep, silky richness. Think fresh pineapple acidity wrapped in layers of smooth, creamy chocolate mousse.
And the process? A feat of fermentation mastery: after 72 hours of oxidation, the cherries are rehydrated with hot water, inoculated with selected yeast strains, and fermented under strict temperature control for five whole days. The result is a wild, elegant, structured cup that you’ll want to sip slowly and talk about endlessly.
GESHA Colombia — La Quebraditas
Farm: Quebraditas
Farmer: Edinson Argote
Location: Huila, Colombia
Altitude: 1700 masl
Varietal: Gesha
Process: Natural (Rehydrated + Yeast Inoculated)
Expect notes of: Pineapple & Chocolate Mousse 
About the farm and farmer
The journey of this coffee is inseparable from the remarkable life of its producer. Edinson Argote was orphaned at three, left home at eleven, and served in the army by eighteen. But it was a job unloading coffee sacks at a local buying station that sparked a deeper passion—for cupping, quality, and the art of flavor.
Today, Edinson runs Quebraditas Coffee Farm, a family operation in Huila dedicated to exotic varietals, soil health, and cutting-edge fermentation. His work is a blend of science, resilience, and creativity, with a long-term vision to transform all 18 hectares into a sanctuary for rare and expressive coffee varieties.
This Gesha is not just a product of climate and altitude—it’s a personal expression of craft, honed through years of cupping, failing, learning, and innovating. It’s a coffee that tells a story—of transformation, tenacity, and a new generation of Colombian producers pushing boundaries.
So, prepare your favorite brewing method, open your mind (and your palate), and let this one-of-a-kind coffee take you on a wild, luxurious ride.
Brewing tip by A Matter Of Concrete:
Ratio | 16.5 grams of coffee to a total of 250 grams of water.
Brew time | 02:00-02:30
With 4 pours total, the bloom of 40 grams for 30 seconds followed by 3 pours of 70 grams each.
Initiate each next pour as the bed is almost dry.
🫘 Grindsize: 21 clicks in Comandante (approx. 550 micron)
Let us know what you think of this month’s Rare coffee on social media by tagging us #slurprare @slurpkahvi
SLURP rare V60 brewing guide
Created by: Jarno Peräkylä
- Insert the paper filter and rinse it thoroughly with hot water. Discard water.
- Add 20 grams of coffee ground similar to domestic filter brewer. Make sure the coffee bed is level.
- Pour 60 grams of water (96 °C degrees) on the grounds. Mix gently with a spoon so that all grounds are wet within 15 seconds. Let bloom.
- At 0:45, start pouring water evenly all around the slurry with a circular motion. No extra turbulence is needed. Stop once you’re at 300 grams water. This should be around 1:20 so adjust the pouring speed accordingly.
- Take a spoon and gently stir the surface of the slurry. The idea is to knock particles off from the top edge of filter paper.
- At 1:45, grab the V60 and give it a gentle stir, again to knock any high-and-dry grounds from the edge of filter paper.
- The total draw downtime should be around 2:30-2:45. If the draw is too fast, adjust the grind size finer. If the draw is too slow, adjust the grind size coarser.
Previous SLURP rare coffees
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